Ā Research Assistant at Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, China
Mr. Lizhi Deng, born on June 22, 1999, is an accomplished researcher pursuing a Masterās in Food Engineering at China Agricultural University, specializing in postharvest physiology and preservation of fruits and vegetables. With a strong academic foundation, including international exposure at the University of Nebraska-Lincoln, he has demonstrated excellence through a solid GPA and a second-class professional scholarship. Mr. Deng has authored multiple publications in high-impact journals, such as Food Chemistry and Postharvest Biology and Technology, focusing on innovative techniques like encapsulated microcapsules and cold-induced lenticel disorder analysis. His professional experience includes roles as a research assistant at prestigious institutions and contributions to quality control in the biotechnology and brewing industries. Proficient in technical tools and scientific writing, he blends theoretical expertise with practical application. With a commitment to advancing sustainable food systems and agricultural technology, Mr. Deng exemplifies the qualities of an emerging leader in food science research.
Professional ProfileĀ
Education
Mr. Lizhi Deng has a robust educational background in food science and engineering, complemented by international academic exposure. He is currently pursuing a Masterās degree in Food Engineering at China Agricultural University (2022ā2024), focusing on postharvest physiology, fruit and vegetable preservation, and advanced materials. With a commendable GPA of 3.62 (ranked 17/66), he has excelled in courses such as scientific writing and modern food processing technology. Previously, he studied at the University of Nebraska-Lincoln (2020ā2021), where he majored in Food Science and Technology, achieving a GPA of 3.78 (top 20%) and gaining expertise in food chemistry, microbiology, and product development. Mr. Deng began his academic journey at Northwest Agriculture & Forestry University (2017ā2020), earning a Bachelorās degree in Food Science and Engineering with a GPA of 3.59 (top 20%). His diverse academic pursuits reflect his dedication to mastering the science behind sustainable and innovative food systems.
Professional Experience
Mr. Lizhi Deng has gained diverse professional experience in research and quality control across esteemed institutions and industries. Currently, he serves as a Research Assistant at the Institute of Agricultural Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, where he focuses on postharvest physiology, storage, and logistics for fruit preservation. His work contributes to advancing key technologies in food science. Previously, he worked at Wuxi Biologics in the Department of Technical Quality, where he designed test plans for external projects, conducted process verifications, and performed experiments such as capillary gel electrophoresis and high-performance liquid chromatography under GMP systems. Additionally, Mr. Deng was a Laboratory Technician at Urbrew Craft Beer Co. Ltd., where he conducted microbial detection and optimized beer fermentation quality by analyzing bacterial contamination. His professional journey highlights a strong blend of research innovation and practical application, demonstrating his commitment to advancing food science and technology.
Research Interest
Mr. Lizhi Deng’s research interests lie at the intersection of postharvest physiology, fruit and vegetable preservation, and advanced material development. His work focuses on exploring innovative methods to enhance the storage life and quality of perishable produce, contributing to sustainable food systems. He is particularly passionate about integrating cutting-edge technologies, such as encapsulated microcapsules and bioactive compounds, to mitigate postharvest losses and improve disease resistance in fruits. His research also extends to investigating cold-induced disorders in stored produce using transcriptomics and metabolomics, offering valuable insights into molecular mechanisms that impact shelf life. Additionally, Mr. Deng is interested in optimizing food quality through the application of natural compounds like caffeic acid to preserve nutritional value and aroma profiles. By blending his expertise in material science, food chemistry, and microbiology, Mr. Deng aims to drive innovations in food processing and preservation that address global challenges in food security and sustainability.
Award and Honor
Mr. Lizhi Deng has earned notable recognition for his academic and research excellence throughout his educational journey. As a Masterās candidate at China Agricultural University, he was awarded the second-class professional scholarship for his outstanding performance in the field of Food Engineering, ranking 17th among 66 peers with a GPA of 3.62. His dedication to advancing food science is further highlighted by his active participation in the World Cherry Academic Conference, where he engaged with leading experts in the field. Mr. Dengās exceptional academic achievements also extend to his undergraduate studies, where he consistently ranked in the top 20% of his cohorts at both the University of Nebraska-Lincoln and Northwest Agriculture & Forestry University. These accolades underscore his commitment to academic rigor, research innovation, and his growing impact in the field of food science, establishing him as a promising researcher with significant potential for future contributions.
Conclusion
Lizhi Deng’s academic excellence, impactful research, and professional expertise make them a highly suitable candidate for the Best Researcher Award. Their contributions to postharvest physiology and preservation technologies demonstrate innovative thinking and a commitment to addressing critical challenges in food science.
With a focus on expanding the practical impact of their research and taking on leadership roles, Lizhi Deng has the potential to emerge as a pioneering figure in food engineering and agricultural research. Thus, they are a deserving contender for this recognition.
Publications Top Noted
- Title: Transcriptomic and metabolomic analysis reveal the role of 5-aminolevulinic acid hydrochloride in suppressing postharvest decay development in sweet cherry
Authors: Zhang, S., Xu, R., Golding, J.B., Liang, L., Wang, B.
Year: 2025
Citation: 0
- Title: Transcriptomics integrated with metabolomics analysis of cold-induced lenticel disorder via the lignin pathway upon postharvest āXinli No.7ā pear fruit
Authors: Xu, R., Zhou, J., Deng, L., Golding, J.B., Wang, B.
Year: 2025
Citation: 0
- Title: Caffeic acid enhances the postharvest quality by maintaining the nutritional features and improving the aroma volatiles for nectarine fruit
Authors: Lu, J., Wang, H., Zhang, Y., Wang, B., Jiang, W.
Year: 2025
Citation: 0
- Title: Calcium alginate-encapsulated propolis microcapsules: Optimization, characterization, and preservation effects on postharvest sweet cherry
Authors: Deng, L., Xu, R., Zhang, S., Jiang, W., Wang, B.
Year: 2024
Citation: 0
